It’s been nearly 10 months and I’m still trying to chip away at all my unused vacation days; I haven’t made a dent. So I took Tuesday off on a whim, thinking I’d spend the time cooking something elaborate. But that didn’t happen.
I caught Jason’s cold and had no energy to prepare a multi-step meal. So I reinvented a classic soup recipe instead, using green garlic as my inspiration. My motive was twofold: I could tackle a new ingredient challenge and hopefully give my immune system a boost.
Come dinnertime, I downed some of the potage even though I lacked an appetite. And, miracle of miracles, I felt much better the next morning. (It couldn’t have been the NyQuil!) Make no mistake: This potato and green garlic soup is not just for the weak and feeble; it’s enjoyable any day of the year, especially when green garlic is in season.
Recipe adapted from Epicurious.
- 2 tablespoons unsalted butter
- 3 cups thinly sliced green garlic
- 4 cups peeled and diced Yukon Gold or russet potatoes
- 4½ cups chicken broth
- sea salt and freshly ground black pepper, to taste
- herbed garlic and Asiago croutons (for serving, optional, see notes)
- Melt butter in a large pot. Add green garlic, cover and cook, stirring occasionally, until tender, about 8 minutes.
- Add potatoes, cover and cook, stirring occasionally, until they have softened slightly, about 10 minutes.
- Add chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are very tender, about 30 minutes.
- Remove soup from heat and purée. Season with salt and pepper to taste. Top with herbed garlic and Asiago croutons, if using.
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